Elite EPC-807 Use and Care Manual download pdf (Page 9)

FAQ (FREQUENTLY ASKED QUESTIONS) cont.

5) Steam is being released around the rim of the lid during the pressurizing sequence.

How do I fix this?

- The Rubber Sealing Ring did not make a proper seal. Cancel all the functions. Exhaust

any remaining pressure and steam. Open the lid and remove it entirely. Check the

Rubber Sealing Ring to make sure it is positioned properly. Rub a wet cloth along it to

make sure it is clean of debris and it is smooth. Re-assemble the lid, lock it securely in

place and restart the cooking process.

6) Steam is being released from the Pressure Limiting Valve during the pressurizing

sequence. How do I fix this?

- The Valve may not be positioned properly. Simply use tongs or similar utensil or oven mitt

and carefully adjust it so it is seated properly. If the steam continues to release, you may

need to Cancel all the functions. Exhaust any remaining pressure and steam. Remove

the Pressure Limiting Valve and check the thin wire spring on the underside of it. Make

sure it is not bent or loose. If steam still continues to escape, the Valve may be faulty and

replacement or repair may be necessary. Please contact the manufacturer.

7) Pressurized Steam is being quietly released from the Floating Valve area during the

pressurizing sequence. How do I fix this?

- This may happen during the initial start-up of the Pressurizing Sequence. Simply use

tongs or similar utensil or oven mitt and carefully adjust it so it is seated properly. This

will help settle the lid and all the valves properly. The pressure will quickly push up on the

Floating Valve and seal it properly then finish the pressurizing sequence.

8) My food is finished cooking and all the pressure is released, but I cannot unlock and

open my lid. What is stuck?

- Make sure all the pressure and steam has completely been released. Make sure the

small Floating Valve is no longer in the up position. It may be stuck in the UP position,

simply tap the lid slightly to make it go back down. Then turn the lid clockwise to unlock

the lid. If it is still stuck, unplugging the unit may help.

NOTES & TIPS #9:

• If recipes require the use of a trivet, riser (wire rack), foil, or heat-resistant/pressure-resistant oven-safe

cookware, you may use these accessories in this pressure cooker.

• If you do not have a wire rack that will fit, simply use 3-4 mason jar lids or regular jar lids for a simple 1-

inch riser.

COOKING TIME CHART

Courtesy of www.healthfoods.com

Please note that all the below information is for your reference only and can be adjusted according to the user’s

preference.

Meat/Poultry

• Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15

minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved

or salted meats should be immersed in water.

• Cooking times for meat and poultry may vary according to the quality and quantity of meat or

poultry being cooked.

• Unless indicated. The cooking times given below are for 3 pounds of meat or poultry unless noted

otherwise. Additionally, the denser the cut, the longer the cooking time should be.

Type of Meat

pproximate Cooking Minutes Pressure Release

Beef/Veal, roast or brisket 38-42 Quick Release

Beef Meatloaf, 2 lbs. 13-18 or use the Meat Button Quick Release

Beef, meatballs, 1-2 lbs. 7-12 or use the Meat Button Natural Release

Beef, Corned 55-65 Natural Release

Pork, roast 43-47 Natural Release

Pork, ribs, 2 lbs. 18 or use the Meat Button Quick Release

Pork, ham shan

25-28 Natural Release

Leg of Lamb 42-45 Natural Release

Chicken, whole, 2-3 lbs. 15-18 o

use the Meat Button Quick Release

Chicken, pieces, 2-3 lbs. 12-15 or use the Meat Button Quick Release

Cornish Hens, two 12-15 or use the Meat Button Quick Release

Meat/Poultry soup/stoc

15-20 or use the Meat Button Quick Release

Seafood

• Cooking times may vary according to the type of seafood being cooked.

• Cook seafood on a cooking rack with a trivet on the bottom of the pot (if available), and add at

least 3/4 cup of liquid. Lightly grease cooking rack with vegetable oil when cooking fish.

Type of Seafood

pproximate Cooking Minutes Pressure Release

Clams 3-5 Quick Release

Crabs 3-5 Quick Release

Lobster, 1 1/2 - 2 lbs. 3-5 Natural Release

Mussels 3-5 Quick Release

Shrimp 2-3 Quick Release

Fish, whole, gutted 7-8 Quick Release

Fish, Soup or Stoc

7-8 Quick Release

1 2 3 4 5 6 7 8 9 10 11 12 13 14 ... 22 23

Comments to this Manuals

No comments

Elite EPC-807 Use and Care Manual Page 9

Comments to this Manuals

Related products and manuals for Pressure cookers Elite EPC-807